Рецепт Rhubarb Banana Sourdough Scones
Rhubarb Banana Sourdough Scones
I love sourdough! I love scones! I love rhubarb! I found the perfect recipe....It uses: sourdough starter, rhubarb, and bananas. These scones turned out wonderful. They have a nice banana flavor, the rhubarb was tart and the sourdough gave it a nice tang. Enjoy~
I am so enjoying my visit here in Athens GA~ The weather is gorgeous and I have been walking every day~ I have a 5k walk/run in June and this was a much needed kick start to getting me back on track. While staying here in GA, I will be sharing some of my past favorites and this recipe is a real favorite of mine. I absolutely adore Rhubarb! There is a little farm stand that I stop at on my way to Antigo WI that sells fresh fruits and vegetables. Every May and June I stop and pick up bags of rhubarb! When I get home, I wash the stalks, chop them up and freeze them in freezer baggies. Usually 3 cups per bag. Then I can make jams, bread, muffins, bars and these yummy scones~ Hope y'all give these a try:)
Rhubarb Banana Sourdough Scones with Lemon Glaze~
Recipe adapted from: Life on Cloake Hill
- 2-1/2 cups all purpose flour
- 1/2 cup rolled oats
- 2 t. baking powder
- 1/4 t. salt
- 1/3 cup butter, room temp., cut into cubes
- 1-3/4 cup chopped rhubarb
- 2 bananas. ripe and mashed
- 1/3 cup brown sugar, lightly packed
- 1/2 cup sourdough starter
- 1 egg
- 1 t almond extract
- 2 t lemon zest
- Lemon Glaze~
- 1 cup confectioners' sugar
- 2 t lemon juice
- 2-4 t milk
Preheat oven to 375.
Combine flour, rolled oats, baking powder and salt.
Cut in butter with pastry blender until mixture resembles coarse crumbs.
Stir in rhubarb by hand to coat pieces.
In a large bowl, stir together mashed bananas, brown sugar, sourdough starter, egg, almond extract and lemon zest.
Add the dry to the wet and stir until moistened.
Turn dough out onto a well floured surface and pat into a 12 inch round. Dough will be moist and sticky so make sure the surface is well floured.
Divide dough into 8-10 scones.
Transfer to a baking sheet lined with parchment paper.
Bake at 375 for 25 minutes.
While scones are baking, make glaze.
Combine confectioners' sugar, lemon juice, and milk until desired consistency.
Remove scones from oven and transfer to a wire rack to cool slightly.
Drizzle with glaze while warm.